Carrot Chile Sauce // Tango // Brooklyn, NY
Carrots get no love. As the can of spinach needs its Popeye, carrots get their Bugs, animated incentive for kids to munch. (Let no one mention the baby carrot, those shorn and cutesy lap dogs of the veggie world.) But picky eaters don’t know what they’re missing. With a little spice, the tuber turns transcendent — what’s up doc is the heat level. We love those pickled escabeche cups tossed on taco plates, and most trucks worth their masa have ’em. We wish they had this sauce too. Here, carrots give more than crunch and color, but become a perfect vehicle for the extra spice, adding a nice, creamy body to an already perfect hot sauce. Drizzle it on tacos, grilled shrimp, or seared chicken, and eat your vegetables.